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Caramel Mallow Bars

Caramel Mallow Bars

A pecan shortbread crust is covered with a caramel, marshmallow and chocolate topping, then baked to sweet gooey dessert perfection.

Prep time25 min
Total time57min
ServingsMakes 24 servings.
  • ⅔ cup butter or margarine, softened
  • ½ cup packed brown sugar
  • 1½ cups flour
  • ½ cup finely chopped pecans
  • 4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs)
  • 28 caramels
  • 2 Tbsp. water
  • 1 cup miniature marshmallows
  • 2 oz. (1/2 of 4-oz. pkg.) semi-sweet baking chocolate, chopped
  • Heat oven to 350°F.
  • Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour, pecans and graham crumbs; mix well.  Reserve 1/4 cup of the graham crumb mixture for later use.
  • Press remaining graham crumb mixture onto bottom of 9-inch square pan sprayed with cooking spray. Bake 18 min. or until lightly browned.
  • Cook caramels and water in medium saucepan on low heat until caramels are completely melted and sauce is well blended, stirring frequently; pour over crust. Top with layers of the reserved graham crumb mixture, marshmallows and chopped chocolate.
  • Bake 12 to 14 min. or until marshmallows are lightly browned. Cool completely.
Recipe Tips
  • Storage Know-How
    Wrap cooled bars in foil and store at room temperature up to 5 days before serving.
  • Substitute
    Substitute 1/2 cup semi-sweet chocolate chips for the chopped chocolate.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 9g 
   Saturated fat 3.5g 
Cholesterol 15mg 
Sodium 85mg 
Carbohydrate 23g 
   Dietary fiber 1g 
   Total sugars 14g 
Protein 2g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron4 %DV

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